So many people have asked me for my sandwich bread recipe that I decided I’d better blog it
When we started to evaluate our grocery expenses, I realized I was spending $10-15 per week on organic bread. I can make it myself for pennies a loaf (especially now that I’m buying flour in bulk!), so I thought this was a good way to cut down our grocery bill. However, my husband is anal particular about his sandwich bread. It took me quite a few tries to get this right and I still change it occasionally, but this is a recipe good enough to pass the Matthew Artz Grilled Cheese test and I think it’s pretty tasty too!
OK, as with so many of my recipes, there are a million subsititutions you can make to this. Here are a few that I’ve tried:
- Replace the 10-grain flour with whole-grain flour.
- Add a little yogurt instead of the milk.
- Use a 1/2 cup of sourdough starter in addition to other ingredients.
- Try molasses instead of honey.
- 2 cups bread flour
- 1/2 cup rye flour
- 1/2 cup whole wheat flour
- 3/4 cup vital wheat gluten
- 1 cup 10 grain flour
- 1 Tablespoon yeast
- 1 Tablespoon oil
- 2 cups water
- 1 tablespoon salt
- 2 tablespoons honey
- 1/4 cup milk
Pitch everything into the bread machine and run on the dough cycle, adding 2 cups of the water at first and the extra half cup as needed to bring the dough together. (If you don’t have a bread machine, mix the dry ingredients, then add the wet, and either use a dough hook or wooden spoon to bring it together into a smooth dough and knead at least 5 minutes until the dough starts to get really stretchy & smooth.) Punch it down when the dough cycle is done and let it rise for another 30 minutes or so (you can skip this step if you’re short on time, but the texture of the bread is better the longer you let it rise!).
Turn the dough out onto a floured surface and press flat. Form into a loaf and put it into a bread tin. Cover with a cloth and let rise until dough looks puffy and rises at least above the edge of the bread tin–30 minutes or so. Preheat your oven to 400 degrees. Put the tin in the oven, and pitch about 1/2 c. water onto the bottom of the oven and close the door quickly to trap the steam–this makes the crust really awesome and chewy. Bake 30-35 minutes or until loaf is brown, crusty and sounds hollow when tapped. Cool thoroughly before removing from the tin and store in a plastic bag or other airtight container.